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Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. Food Chem X 2024; 22:101298. [PMID: 38586221 PMCID: PMC10997827 DOI: 10.1016/j.fochx.2024.101298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/29/2024] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
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Affiliation(s)
- Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Larisa-Rebeca Șerban
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timișoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”,119 Aradului Avenue, 300641 Timișoara, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Abdi R, Cao W, Joye IJ. Unlocking the potential health improving properties of sprouted wheat. Food Chem 2024; 458:140285. [PMID: 38970956 DOI: 10.1016/j.foodchem.2024.140285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 06/13/2024] [Accepted: 06/28/2024] [Indexed: 07/08/2024]
Abstract
Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of wheat sprouting, focusing on underexplored areas in existing literature such as alterations in phenylalanine ammonia-lyase (PAL) activity and glutathione levels during wheat sprouting. Furthermore, special attention was directed toward asparagine (Asn), the main precursor of acrylamide formation, as regulatory agencies are actively seeking to impose limitations on the presence of acrylamide in baked products. The results demonstrate elevated levels of PAL (4.5-fold at 48 h of sprouting), antioxidants, and total phenolics (1.32 mg gallic acid equivalent/g dry matter at 72 h of sprouting), coupled with a reduction in Asn (i.e. 11-fold at 48 h of sprouting) and glutathione concentrations, after wheat sprouting. These findings suggest that sprouting can unlock health-promoting properties in wheat. Optimizing the sprouting process to harness these benefits, however, may have implications for the techno-functionality of wheat flour in food processing.
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Affiliation(s)
- Reihaneh Abdi
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
| | - Wei Cao
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada; School of Engineering, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
| | - Iris J Joye
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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3
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Cingöz A, Akpinar Ö, Sayaslan A. Effect of addition of wheat bran hydrolysate on bread properties. J Food Sci 2024; 89:2567-2580. [PMID: 38532713 DOI: 10.1111/1750-3841.17015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 03/28/2024]
Abstract
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
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Affiliation(s)
- Ali Cingöz
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Özlem Akpinar
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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4
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Razem M, Morozova K, Ding Y, Ferrentino G, Scampicchio M. Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS). Food Chem X 2024; 21:101216. [PMID: 38384689 PMCID: PMC10879663 DOI: 10.1016/j.fochx.2024.101216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic extracts using an HPLC system equipped with three detectors. The bound extracts, released after alkaline hydrolysis, exhibited higher total phenolic and flavonoid content compared to the free extracts (p < 0.05). The total antioxidant capacity of bound extracts was six-fold greater than in free extracts (p < 0.05). The main antioxidants in free extracts were tyrosine, phenylalanine, tryptophan, and apigenin. In bound extracts, ferulic acid, its dimers and trimer were present. Kamut® wheat exhibited a source of dietary antioxidants and should be considered a potential ingredient for the development of functional foods. Also, the HPLC-triple detector system is effective for in-depth profiling of antioxidant compounds, paving the way for future research on similar grains.
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Affiliation(s)
- Mutasem Razem
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Yubin Ding
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
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Mazumder K, Aktar A, Ramasamy S, Biswas B, Kerr PG, Blanchard C. Attenuating Colorectal Cancer Using Nine Cultivars of Australian Lupin Seeds: Apoptosis Induction Triggered by Mitochondrial Reactive Oxygen Species Generation and Caspases-3/7 Activation. Cells 2023; 12:2557. [PMID: 37947635 PMCID: PMC10647522 DOI: 10.3390/cells12212557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/21/2023] [Accepted: 10/27/2023] [Indexed: 11/12/2023] Open
Abstract
As Australian lupin cultivars are rich sources of polyphenols, dietary fibers, high-quality proteins, and abundant bioactive compounds with significant antioxidant, antidiabetic, and anticancer activities, this research work is aimed at investigating the colon cancer alleviation activity of nine cultivars of lupin seeds on HCT116 and HT29 colon carcinoma cell lines through anti-proliferation assay, measurement of apoptosis, and identification of the mechanism of apoptosis. Nine cultivars were pre-screened for anti-proliferation of HCT116 and HT29 cells along with consideration of the impact of heat processing on cancer cell viability. Mandelup and Jurien showed significant inhibition of HCT116 cells, whereas the highest inhibition of HT29 cell proliferation was attained by Jurien and Mandelup. Processing decreased the anti-proliferation activity drastically. Lupin cultivars Mandelup, Barlock, and Jurien (dose: 300 μg/mL) induced early and late apoptosis of colon cancer cells in Annexin V-FITC assay. The mechanism of apoptosis was explored, which involves boosting of caspases-3/7 activation and intracellular reactive oxygen species (ROS) generation in HCT116 cells (Mandelup and Barlock) and HT29 cells (Jurien and Mandelup). Thus, the findings showed that lupin cultivars arrest cell cycles by inducing apoptosis of colorectal carcinoma cells triggered by elevated ROS generation and caspases-3/7 activation.
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Affiliation(s)
- Kishor Mazumder
- Department of Pharmacy, Jashore University of Science and Technology, Jashore 7408, Bangladesh
- School of Optometry and Vision Science, UNSW Medicine, University of New South Wales (UNSW), Sydney, NSW 2052, Australia
| | - Asma Aktar
- Department of Pharmacy, Dhaka International University, Dhaka 1212, Bangladesh
| | - Sujatha Ramasamy
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Biswajit Biswas
- Department of Pharmacy, Jashore University of Science and Technology, Jashore 7408, Bangladesh
- Institute for Molecular Bioscience, Queensland University, Brisbane, QLD 4072, Australia
| | - Philip G. Kerr
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2650, Australia
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Cao X, Islam MN, Lu D, Han C, Wang L, Tan M, Chen Y, Xin N. Effects of barley seedling powder on rheological properties of dough and quality of steamed bread. FOOD SCI TECHNOL INT 2023:10820132231188988. [PMID: 37464807 DOI: 10.1177/10820132231188988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2023]
Abstract
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.
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Affiliation(s)
- Xiaohuang Cao
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin, China
| | - Md Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
- Institute of Food Safety and Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
| | - Dandan Lu
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
| | - Congying Han
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
| | - Mingxiong Tan
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin, China
| | - Yuan Chen
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin, China
| | - Ning Xin
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
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7
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Han H, Dye L, Mackie A. The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review. Food Res Int 2023; 164:112371. [PMID: 36737957 DOI: 10.1016/j.foodres.2022.112371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
The antioxidant capacity and bioaccessibility of ferulic acid (FA)1 in wheat are highly limited by the lack of free ferulic acid (FFA).2 However, many studies claim that wheat processing can efficiently increase FFA content and ultimately influence the overall antioxidant capacity. Hence, this systematic review investigated changes in FFA content, antioxidant capacity and bioaccessibility of wheat after different processing treatments. A literature search of two databases (PubMed and Web of Science) was undertaken covering the last 20 years, yielding 1148 articles. Studies which employed bioprocessing, thermal processing and milling of wheat were considered. After exclusion criteria were applied, 36 articles were included. These covered single processing methods (n = 25, bioprocessing: n = 9, thermal processing: n = 9, milling n = 7) and combined processing methods (n = 11, bioprocessing & thermal processing = 7, bioprocessing, thermal processing & milling = 2, thermal processing & milling = 2). The total ferulic acid (TFA)3 content, degree of covalent bond hydrolysis and the percentage of FFA degraded or transformed to other compounds dominated the final changes in FFA content, antioxidant capacity and bioaccessibility. This systematic review is the first to comprehensively summarize the best efficient processing method for releasing FA and increasing antioxidant capacity and or bioaccessibility in wheat. The combination of particle size reduction, pre-hydrolysis thermal processing (except at high temperature and extended duration) and enzymatic hydrolysis (ferulic acid esterase (FAE)4 or fermentation) has the highest potential of releasing FA. However, the literature on the bioaccessibility of FA in wheat is limited and more work is required to demonstrate the link between the release of FA by processing and the consequent health benefits.
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Affiliation(s)
- Haizhen Han
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT Leeds, United Kingdom.
| | - Louise Dye
- School of Psychology, Faculty of Medicine and Health, University of Leeds, LS2 9JT Leeds, United Kingdom.
| | - Alan Mackie
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT Leeds, United Kingdom.
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Li C, Tilley M, Chen R, Siliveru K, Li Y. Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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9
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Cankurtaran-Kömürcü T, Bilgiçli N. Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread (Usage of germinated ancient wheat in breadmaking). INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Zhou Q, Liang W, Wan J, Wang M. Spinach (Spinacia oleracea) microgreen prevents the formation of advanced glycation end products in model systems and breads. Curr Res Food Sci 2023; 6:100490. [PMID: 37033738 PMCID: PMC10074504 DOI: 10.1016/j.crfs.2023.100490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/18/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
The formation of advanced glycation end products (AGEs) in daily diets poses a great threat to human health, since AGEs are closely related to some chronic metabolic diseases. In this study, we investigated the antiglycative capabilities of some popular microgreens in chemical model. Our data indicated that baby spinach (Spinacia oleracea) had the highest antiglycative activity during 4-wks incubation, with antioxidation being the main action route. Moreover, a bread model was set up to evaluate its antiglycative potential in real food model. The results showed that the fortification of baby spinach in bread significantly inhibited AGEs formation, with acceptable taste and food quality. Further study revealed that the antiglycative components were mainly distributed in leaves, which were separated via column chromatography and tentatively identified as chlorophyll derivatives. In summary, this study highlighted the antiglycative benefits of baby spinach which can be developed into healthy functional foods.
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AKHLAQ M, FAROOQ MU, ALI SW, AMIR M, SIDDIQUE F, JAVED MA, AFZAL MI, UMER M, MUJTABA A, IQBAL M, AHMAD M, AWAIS M, MURTAZA A, IMRAN M, RIAZ M, AHMED A, AMIR RM, MUNIR MM. Characterization of quinoa-wheat flour blend for the preparation of dry cake. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.14722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M. Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods 2022; 11:foods11243985. [PMID: 36553727 PMCID: PMC9777778 DOI: 10.3390/foods11243985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.
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Affiliation(s)
- Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dušan Stevanović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9 444a, 11042 Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
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Fidianingsih I, Aryandono T, Widyarini S, Herwiyanti S, Sunarti. Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Maranta arundinacea L. (MA) is a food that contains phytochemicals such as phenols, saponins, and flavanones that are beneficial to the body. Several studies have also reported that MA contains soluble fibre. These indicate its potential use to prevent and treat diseases. The present review explored the literature on the potential benefits of MA. Published MA-related studies were searched for up to October 2018 using the PubMed, ProQuest, EBSCO, and Scopus databases, as well as Google Scholar up to October 2020. The keywords used were ‘Maranta arundinacea’ OR ‘arrowroot’ OR ‘maranta’ OR ‘West Indian arrowroot’ OR ‘obedience plant’ OR ‘Bermuda arrowroot’ OR ‘araru’ OR ‘ararao’ OR ‘hulankeeriya’ OR ‘Marantaceae’ OR ‘garut’ OR ‘ararut’ OR ‘irut’. The present review included ten in vitro studies, nine of which involved experimental animals, and eight studies in humans. In vitro and in vivo studies in animals show that MA has antioxidative, anti-inflammatory, prebiotic, antibacterial, immunomodulatory, anti-ulcerative, anti-diarrhoeal, hypoglycaemic, hypocholesterolaemic, and antihypertensive properties. However, studies involving humans were quasi experimental, without control and non-randomised, with a small number of subjects. The results of human studies have not shown a significant change in health effects. In the future, MA may increase food diversity by serving as a functional foodstuff. However, additional human research must be conducted.
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Al-Foudari M, Sidhu JS, Alhazza A. Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread. Saudi J Biol Sci 2022; 29:103479. [DOI: 10.1016/j.sjbs.2022.103479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 09/27/2022] [Accepted: 10/20/2022] [Indexed: 11/06/2022] Open
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15
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Oxidative Stress and Antioxidants-A Critical Review on In Vitro Antioxidant Assays. Antioxidants (Basel) 2022; 11:antiox11122388. [PMID: 36552596 PMCID: PMC9774584 DOI: 10.3390/antiox11122388] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/18/2022] [Accepted: 11/19/2022] [Indexed: 12/05/2022] Open
Abstract
Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition sciences. There has been extensive work on developing assays for foods and biological systems. The scientific communities have well-accepted the effectiveness of endogenous antioxidants generated in the body. However, the health efficacy and the possible action of exogenous dietary antioxidants are still questionable. This may be attributed to several factors, including a lack of basic understanding of the interaction of exogenous antioxidants in the body, the lack of agreement of the different antioxidant assays, and the lack of specificity of the assays, which leads to an inability to relate specific dietary antioxidants to health outcomes. Hence, there is significant doubt regarding the relationship between dietary antioxidants to human health. In this review, we documented the variations in the current methodologies, their mechanisms, and the highly varying values for six common food substrates (fruits, vegetables, processed foods, grains, legumes, milk, and dairy-related products). Finally, we discuss the strengths and weaknesses of the antioxidant assays and examine the challenges in correlating the antioxidant activity of foods to human health.
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Paciulli M, Grimaldi M, Rinaldi M, Cavazza A, Flamminii F, Mattia CD, Gennari M, Chiavaro E. Microencapsulated olive leaf extract enhances physicochemical stability of biscuits. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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17
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Shahidi F, Danielski R, Rhein SO, Meisel LA, Fuentes J, Speisky H, Schwember AR, de Camargo AC. Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects. PLANTS (BASEL, SWITZERLAND) 2022; 11:3283. [PMID: 36501323 PMCID: PMC9739071 DOI: 10.3390/plants11233283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
Wheat and rice play a vital role in human nutrition and food security. A better understanding of the potential health benefits associated with consuming these cereals, combined with studies by plant scientists and food chemists to view the entire food value chain from the field, pre and post-harvest processing, and subsequent "fork" consumption, may provide the necessary tools to optimize wheat and rice production towards the goal of better human health improvement and food security, providing tools to better adapt to the challenges associated with climate change. Since the available literature usually focuses on only one food chain segment, this narrative review was designed to address the identities and concentration of phenolics of these cereal crops from a farm-to-fork perspective. Wheat and rice genetics, phenolic databases, antioxidant properties, and potential health effects are summarized. These cereals contain much more than phenolic acids, having significant concentrations of flavonoids (including anthocyanins) and proanthocyanidins in a cultivar-dependent manner. Their potential health benefits in vitro have been extensively studied. According to a number of in vivo studies, consumption of whole wheat, wheat bran, whole rice, and rice bran may be strategies to improve health. Likewise, anthocyanin-rich cultivars have shown to be very promising as functional foods.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Samantha Ottani Rhein
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Lee A. Meisel
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Jocelyn Fuentes
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Hernan Speisky
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Andrés R. Schwember
- Departament of Plant Sciences, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
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Mikucka W, Zielińska M, Bułkowska K, Witońska I. Valorization of distillery stillage by polyphenol recovery using microwave-assisted, ultrasound-assisted and conventional extractions. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 322:116150. [PMID: 36070645 DOI: 10.1016/j.jenvman.2022.116150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/04/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
An increasing understanding of the negative environmental effects of waste discharges has made valorization of distillery by-products to recover added-value compounds a sound option for distillery stillage management. In this study, the recovery of bioactive compounds, i.e. polyphenols, from distillery stillage was performed by microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and conventional solid-liquid extraction (CSLE) to investigate the effects of extraction time, the concentration of ethyl acetate (EA) in a solvent mixture with ethanol and water, and solid-to-solvent ratio on the recovery yield and antioxidant activity of the extracts. The highest yields of total polyphenol content (TPC) (3.73 mg gallic acid equivalent/g) and phenolic acid content (2.51 μg/g) were obtained with 8-min MAE with 70% EA. MAE provided 1.2- and 1.4-times higher yield of phenolic acids and 1.2- and 1.6-times higher antioxidant activity than UAE and CSLE, respectively. Due to the approximately 3-times higher rate of extraction, the ratio between energy consumption and extraction yield was better in MAE than in UAE. Principal component analysis (PCA) showed that the antioxidant activity of the extracts was positively correlated with TPC and phenolic acid content. Six phenolic acids that were identified were present mainly in their free forms (up to 95% of the total), with a predominance of ferulic (up to 0.80 μg/g) and p-coumaric (up to 0.72 μg/g) acids.
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Affiliation(s)
- Wioleta Mikucka
- University of Warmia and Mazury in Olsztyn, Faculty of Geoengineering, Department of Environmental Biotechnology, Słoneczna St. 45G, 10-709, Olsztyn, Poland.
| | - Magdalena Zielińska
- University of Warmia and Mazury in Olsztyn, Faculty of Geoengineering, Department of Environmental Biotechnology, Słoneczna St. 45G, 10-709, Olsztyn, Poland
| | - Katarzyna Bułkowska
- University of Warmia and Mazury in Olsztyn, Faculty of Geoengineering, Department of Environmental Biotechnology, Słoneczna St. 45G, 10-709, Olsztyn, Poland
| | - Izabela Witońska
- Lodz University of Technology, Faculty of Chemistry, Institute of General and Ecological Chemistry, Zeromskiego St. 116, 90-924, Lodz, Poland
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19
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Srikanlaya C, Zhou W, Therdthai N, Ritthiruangdej P. Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Weibiao Zhou
- Department of Food Science and Technology National University of Singapore, 2 Science Drive 2 Singapore
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok
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Rathnayake HA, Navaratne SB, Navaratne CM. Formulation of a Biologically-leavened Composite Cracker with Functional Properties. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2102560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- H. A. Rathnayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - C. M. Navaratne
- Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, Sri Lanka
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Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran. Foods 2022; 11:foods11142049. [PMID: 35885294 PMCID: PMC9322734 DOI: 10.3390/foods11142049] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 12/24/2022] Open
Abstract
Conventional wheat milling generates important volumes of wheat bran (WB), which is a concentrated source of polyphenols and insoluble fiber. In terms of health benefits and based on epidemiological and experimental evidence, these compounds contribute to reducing the risk of certain chronic pathologies. Protein concentration is the main quality factor conditioning wheat use in the agroindustry. When turning waste into feasible resources, it is essential to evaluate the variability of the raw material. The aim of this study was the evaluation of the impact of protein content in the valorization of WB based on its antioxidants, anti-inflammatory properties and glycemic index (GI). A significantly (p ≤ 0.05) lower content of phenolic compounds was found in the whole grain (WG) fractions, both free (FP) and bound (BP), as compared to the WB phenolic fractions, differences that ranged from 4- to 6-fold (538 to 561 mg GAE 100 g−1 in WG vs. 1027 to 1236 in WB mg GAE 100 g−1 in FP and 2245 to 2378 vs. 6344 to 7232 mg GAE 100 g−1 in BP). A significant (p ≤ 0.05) effect of the protein content on the resulting phenolic content and antioxidant capacity was observed, especially in WG, but also in WB, although in the latter a significant (p ≤ 0.05) negative correlation was observed, and increasing the protein content resulted in decreasing total phenolic content, antioxidants, and ferric-reducing capacities, probably due to their different types of proteins. The highest protein content in WB produced a significant (p ≤ 0.05) reduction in GI value, probably due to the role of protein structure in protecting starch from gelatinization, along with phytic acid, which may bind to proteins closely associated to starch and chelate calcium ions, required for α-amylase activity. A significant (p ≤ 0.05) effect of the protein content on the GI was also found, which may be explained by the structural effect of the proteins associated with starch, reducing the GI (21.64). The results obtained show the importance of segregation of WB in valorization strategies in order to increase the efficiency of the processes.
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22
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Rojas-González A, Figueroa-Hernández CY, González-Rios O, Suárez-Quiroz ML, González-Amaro RM, Hernández-Estrada ZJ, Rayas-Duarte P. Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review. Molecules 2022; 27:3400. [PMID: 35684338 PMCID: PMC9181911 DOI: 10.3390/molecules27113400] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/15/2022] [Accepted: 05/20/2022] [Indexed: 12/14/2022] Open
Abstract
The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer's disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.
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Affiliation(s)
- Alexis Rojas-González
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91897, Mexico; (A.R.-G.); (O.G.-R.); (M.L.S.-Q.); (Z.J.H.-E.)
- Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078, USA
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Mexico;
| | - Oscar González-Rios
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91897, Mexico; (A.R.-G.); (O.G.-R.); (M.L.S.-Q.); (Z.J.H.-E.)
| | - Mirna Leonor Suárez-Quiroz
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91897, Mexico; (A.R.-G.); (O.G.-R.); (M.L.S.-Q.); (Z.J.H.-E.)
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C., Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa, Veracruz 91073, Mexico;
| | - Zorba Josué Hernández-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91897, Mexico; (A.R.-G.); (O.G.-R.); (M.L.S.-Q.); (Z.J.H.-E.)
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078, USA
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Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato. Foods 2022; 11:foods11101473. [PMID: 35627043 PMCID: PMC9142116 DOI: 10.3390/foods11101473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/10/2022] [Accepted: 05/17/2022] [Indexed: 12/14/2022] Open
Abstract
The current dietary habits cause health problems due to foods’ composition, with bread as an important example. Our aim was to formulate an optimum dough blend with flours from wheat, amaranth and orange sweet potato to obtain a physically good and highly nutritional bread. Bread was prepared with blends of wheat, amaranth and orange sweet potato flours, optimizing the technological properties of the doughs by the response surface methodology and analyzing their physical and nutritional properties. Amaranth provides protein and fiber, and sweet potatoes provide β-carotenoids and high antioxidant activity. The prediction models were adjusted by mixing time (MT), peak dough resistance (PDR), setback (SB) and breakdown (BD). The interaction between wheat and amaranth significantly (p < 0.05) affected MT, PDR and SB, while the interaction between amaranth and sweet potato affected BD (p < 0.05); none of the components influenced PDR. The optimized blend (68.7% wheat, 22.7% amaranth and 8.6% sweet potato) produced a bread with the best crust and crumb appearance. This bread was comparable to that made with 100% wheat in specific volume and textural characteristics, but had better protein quality, higher content of fermentable fiber, pro-vitamin A, and bioactive compounds with good antioxidant capacity, and a lower glycemic index.
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24
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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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25
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UHPLC-MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon. Antioxidants (Basel) 2022; 11:antiox11030595. [PMID: 35326245 PMCID: PMC8945284 DOI: 10.3390/antiox11030595] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/13/2022] [Accepted: 03/16/2022] [Indexed: 01/21/2023] Open
Abstract
Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as “mucilage” in Spanish) is used to produce liquors and is eaten as a food in Perú. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC–HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals.
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Lancetti RP, Salvucci E, Paesani C, Pérez GT, Sciarini LS. Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Romina Paola Lancetti
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
| | - Emiliano Salvucci
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
| | - Candela Paesani
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
| | - Gabriela Teresa Pérez
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Argentina
| | - Lorena Susana Sciarini
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
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Processing of Distillery Stillage to Recover Phenolic Compounds with Ultrasound-Assisted and Microwave-Assisted Extractions. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19052709. [PMID: 35270409 PMCID: PMC8910419 DOI: 10.3390/ijerph19052709] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 02/01/2023]
Abstract
This study investigated the effect of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) conditions (extraction time, acetone concentration, solid-to-solvent ratio) on the efficiency of polyphenol recovery from distillery stillage and antioxidant activity of the extracts. The highest total polyphenol content, flavonoid content, and phenolic acid content were obtained with 10-min UAE and 5-min MAE at a solid-to-acetone ratio of 1:15 (w:v). Recovery yield was the highest with an aqueous solution of 60% acetone, confirming the results of Hansen Solubility Parameter analysis. Although UAE resulted in approximately 1.2 times higher extraction yield, MAE showed a better balance between extraction yield and energy consumption exhibited by its 3-fold higher extraction rate than that of UAE. Content of total polyphenols and phenolic acids strongly correlated with antioxidant activity, indicating that these compounds provide a substantial contribution to the bioactive properties of the extracts. Six phenolic acids were extracted, predominately ferulic and p-coumaric acids, and free forms of these acids constituted 91% of their total content, which opens various possibilities for their application in the food, cosmetics, and pharmaceutical industries.
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Recovery of polyphenols from distillery stillage by microwave-assisted, ultrasound-assisted and conventional solid-liquid extraction. Sci Rep 2022; 12:3232. [PMID: 35217709 PMCID: PMC8881464 DOI: 10.1038/s41598-022-07322-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Accepted: 02/09/2022] [Indexed: 12/22/2022] Open
Abstract
Recovery of bioactive compounds from distillery waste could be an option for valorizing this waste. This study investigated how the extraction of polyphenols (which have antioxidant activity) from distillery stillage was affected by solvent type and concentration, extraction time, and method of extraction (conventional solid–liquid extraction, CSLE; ultrasound-assisted extraction, UAE; microwave-assisted extraction, MAE). Although recovery was similar with UAE and MAE, 3 min MAE with 80% ethanol and 80% methanol produced the highest yields of total phenolic content (TPC), total flavonoid content (TFC) and phenolic acids. With CSLE, TPC was 2.1–1.8-times lower than with MAE and 1.7–1.4-times lower than with UAE. Increasing the solvent concentration to 100% significantly decreased recovery. Six phenolic acids were recovered (ferulic and p-coumaric acid predominated), which were present mainly in the free form. There was a significant positive correlation between antioxidant activity, as measured with three methods (one based on the hydrogen atom transfer and two based on single electron transfer mechanisms), and phenolic acid content. With MAE and UAE, polyphenols were recovered more efficiently, with 2.1 times and 1.5 times higher antioxidant activity, and with 15 times and 9 times shorter extraction times, respectively, than with CSLE; thus, they can be considered "green" alternatives to CSLE.
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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411706] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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Alves G, Lobo LA, Domingues RMCP, Monteiro M, Perrone D. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. Front Nutr 2021; 8:708928. [PMID: 34381807 PMCID: PMC8349987 DOI: 10.3389/fnut.2021.708928] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Accepted: 06/24/2021] [Indexed: 12/16/2022] Open
Abstract
The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics.
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Affiliation(s)
- Genilton Alves
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Leandro Araújo Lobo
- Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Regina Maria Cavalcanti Pilotto Domingues
- Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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Kheirouri S, Alizadeh M. MIND diet and cognitive performance in older adults: a systematic review. Crit Rev Food Sci Nutr 2021; 62:8059-8077. [PMID: 33989093 DOI: 10.1080/10408398.2021.1925220] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Cognitive decline is a rapidly increasing public health concern. A healthy diet has potential in preserving brain and maintaining cognitive health. This systematic review was designed to evaluate the relationship between Mediterranean-DASH diet intervention for neurodegenerative delay (MIND) diet and cognitive functioning in older adults. PubMed, SCOPUS, Embase, Cochrane Library, and Google Scholar databases were searched to extract original studies on humans published until July 2020, without date restrictions. Articles that evaluated the association between MIND diet and cognitive performance in older adults were included. Duplicated and irrelevant studies were screened out and data were obtained through critical analysis. Quality of the articles and risk of bias was assessed by Newcastle-Ottawa and Cochrane Collaboration's quality assessment tools. Of the 135 studies retrieved, 13 articles (9 cohort, 3 cross-sectional, and 1 RCT studies) were included in the final review. All of the included studies indicated that adherence to the MIND diet was positively associated with specific domains, but not all, of cognition and global cognitive function (78% of the studies) in older adults. MIND diet was superior to other plant-rich diets including Mediterranean, Dietary Approaches to Stop Hypertension, Pro-Vegetarian and Baltic Sea diets, for improving cognition. Adherence to the MIND diet may possibly be associated with an improved cognitive function in older adults. MIND diet may be superior to other plant-rich diets for improving cognition.
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Affiliation(s)
- Sorayya Kheirouri
- Department of Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Alizadeh
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties. Food Chem 2021; 353:129407. [PMID: 33743429 DOI: 10.1016/j.foodchem.2021.129407] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 02/13/2021] [Accepted: 02/16/2021] [Indexed: 11/17/2022]
Abstract
This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D50 = 362.3 ± 20.5 μm) was superfine ground to medium (D50 = 60.4 ± 10.1 μm) and superfine (D50 = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n').
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Ziyou Qiu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Yong Wang
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.
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Socha K, Klimiuk K, Naliwajko SK, Soroczyńska J, Puścion-Jakubik A, Markiewicz-Żukowska R, Kochanowicz J. Dietary Habits, Selenium, Copper, Zinc and Total Antioxidant Status in Serum in Relation to Cognitive Functions of Patients with Alzheimer's Disease. Nutrients 2021; 13:nu13020287. [PMID: 33498452 PMCID: PMC7909435 DOI: 10.3390/nu13020287] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/11/2021] [Accepted: 01/17/2021] [Indexed: 12/20/2022] Open
Abstract
Oxidative stress plays a crucial role in the neurodegenerative process and can impair cognitive functions. In the prevention of Alzheimer's disease (AD), an adequate consumption of dietary antioxidants may be a major factor. The objective of the study was to estimate selenium (Se), copper (Cu), zinc (Zn), and total antioxidant status (TAS) in the serum of patients with AD in relation to their cognitive functions and dietary habits. A total of 110 patients (aged 54-93 years) with early or moderate AD, as well as 60 healthy people (aged 52-83 years) were studied. The severity of the disease was assessed using the mini-mental state examination (MMSE) scale. Food-frequency questionnaires were implemented to collect the dietary data. The concentrations of Se, Cu and Zn in the sera were determined by the atomic absorption spectrometry method. TAS was estimated spectrophotometrically using ready-made kits (Randox). Significantly lower concentrations of Se, Zn and TAS, and higher Cu:Zn ratio in the serum of patients with AD, compared to healthy people, were observed. A low correlation between the MMSE score and TAS in the serum of AD patients and significantly higher MMSE values in patients with TAS above the reference range were also noted. In patients with serum Cu concentration above the norm, significantly lower MMSE values were found. Selected dietary habits such as the frequency of consumption of various food products had a significant impact on the concentration of the assessed parameters in the serum of people with AD.
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Affiliation(s)
- Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (S.K.N.); (J.S.); (A.P.-J.); (R.M.-Ż.)
- Correspondence: ; Tel.: +48-8574-854-68
| | - Katarzyna Klimiuk
- Podlasie Center of Psychogeriatrics, Swobodna 38 Street, 15-756 Białystok, Poland;
| | - Sylwia K. Naliwajko
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (S.K.N.); (J.S.); (A.P.-J.); (R.M.-Ż.)
| | - Jolanta Soroczyńska
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (S.K.N.); (J.S.); (A.P.-J.); (R.M.-Ż.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (S.K.N.); (J.S.); (A.P.-J.); (R.M.-Ż.)
| | - Renata Markiewicz-Żukowska
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (S.K.N.); (J.S.); (A.P.-J.); (R.M.-Ż.)
| | - Jan Kochanowicz
- Department of Neurology, Medical University of Białystok, M. Skłodowskiej-Curie 24a Street, 15-276 Białystok, Poland;
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Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients. Foods 2021; 10:foods10010115. [PMID: 33430507 PMCID: PMC7828044 DOI: 10.3390/foods10010115] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/28/2020] [Accepted: 01/04/2021] [Indexed: 02/07/2023] Open
Abstract
Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.
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Leyva-Soto A, Alejandra Chavez-Santoscoy R, Porras O, Hidalgo-Ledesma M, Serrano-Medina A, Alejandra Ramírez-Rodríguez A, Alejandra Castillo-Martinez N. Epicatechin and quercetin exhibit in vitro antioxidant effect, improve biochemical parameters related to metabolic syndrome, and decrease cellular genotoxicity in humans. Food Res Int 2021; 142:110101. [PMID: 33773697 DOI: 10.1016/j.foodres.2020.110101] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 12/26/2020] [Accepted: 12/26/2020] [Indexed: 12/29/2022]
Abstract
Metabolic syndrome is a condition whose incidence has been increasing around the world. It promotes a metabolic state of chronic systemic inflammation, correlated to cellular stress and genetic mutations, and subsequently with deadly chronic diseases, such as type 2 diabetes mellitus, cardiovascular diseases, and cancer. A randomized placebo-controlled study (n = 156) was conducted to determine the effects of consuming an enriched bread with 0.05% of a 1:1 mixture of (-)-epicatechin and quercetin on anthropometric and biochemical parameters of the participants. As a result, total cholesterol, LDL-cholesterol, total triglycerides, and fasting plasma glucose significantly decreased after three months of daily enriched bread consumption. Nuclear abnormalities in buccal epithelium cells also decreased (15.8 ± 3.2 down to 8.3 ± 1.0), showing a genoprotective effect. The antioxidant properties of these compounds were observed by monitoring changes in the cytoplasmic redox tone of intact Caco-2 cells expressing HyPer, a fluorescent redox biosensor. The combination of (-)-epicatechin and quercetin changes the cytoplasmic redox ambient in living cells and significantly improves biochemical parameters related to metabolic syndrome, and decreases the number of cell abnormalities in buccal epithelium cells of patients.
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Affiliation(s)
- Aldo Leyva-Soto
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California (UABC) - Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, 22390 Tijuana, B.C., Mexico
| | - Rocío Alejandra Chavez-Santoscoy
- Escuela de Ingeniería y Ciencias, Centro de Biotecnologia FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico.
| | - Omar Porras
- Laboratory for Research in Functional Nutrition, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | - Miltha Hidalgo-Ledesma
- Laboratory for Research in Functional Nutrition, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | - Aracely Serrano-Medina
- Facultad de Medicina y Psicología, Universidad Autónoma de Baja California (UABC) - Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, 22390 Tijuana, B.C., Mexico
| | - Ana Alejandra Ramírez-Rodríguez
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California (UABC) - Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, 22390 Tijuana, B.C., Mexico
| | - Nydia Alejandra Castillo-Martinez
- Facultad de Ciencias de la Salud, Universidad Autónoma de Baja California, Blvd Universitario No. 1000, Valle San Pedro, 21500 Tijuana, B.C., Mexico
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Dziki D, Cacak-Pietrzak G, Hassoon WH, Gawlik-Dziki U, Sułek A, Różyło R, Sugier D. The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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38
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Tian W, Chen G, Tilley M, Li Y. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process. Food Chem 2020; 345:128851. [PMID: 33333355 DOI: 10.1016/j.foodchem.2020.128851] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/06/2020] [Accepted: 12/06/2020] [Indexed: 11/17/2022]
Abstract
Health benefits of whole wheat products are partially attributed to their unique phenolic profiles. This study investigated the effect of bread-making processes on the phenolic profiles and antioxidant activities of four different varieties of hard red winter wheat. The fermentation process generally increased soluble phenolic content, flavonoid content, antioxidant activities, and soluble ferulic acid of whole wheat products. The baking process increased the soluble phenolic content and antioxidant activities. Some phenolic acids were incorporated into Maillard reaction products during baking. For the insoluble fraction, fermentation and baking slightly increased phenolic content, flavonoid content, and antioxidant activities of certain wheat varieties. Ferulic acid and isomers of di-ferulic acid (DFA) were not significantly affected by the baking process. Overall, the bread-making process demonstrated positive effects on the potential health benefits of whole wheat products.
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Affiliation(s)
- Wenfei Tian
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66606, USA
| | - Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66606, USA
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS 66502, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66606, USA.
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39
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Ali RFM, El-Anany AM, Mousa HM, Hamad EM. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour. Food Funct 2020; 11:2117-2125. [PMID: 32073013 DOI: 10.1039/c9fo02532d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study aims to investigate the nutritional, antioxidative, and sensory characteristics of bread enriched with roasted prickly pear seed (RPPS) flour. Six flour blends were formulated by partial replacement of wheat flour with 0, 2, 4, 6, 8 and 10% RPPS flour. Proximate composition, phenolics, flavonoids and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical of wheat and RPPS flours were determined. Nutritional and sensory characteristics of bread enriched with different levels of RPPS flour were evaluated. The results show that the content of total phenolics, flavonoids and radical scavenging activity in RPPS flour were about 4.5, 4.7 and 4.0 fold higher, respectively, when compared to wheat flour. The incorporation of different levels of RPPS flour in bread formulation significantly increases the dietary fibers, fat, and ash contents and reduces the carbohydrate content of the produced breads. The highest (p ≤ 0.05) phenolic concentrations and antioxidant activity values were found in bread enriched with 6, 8 and 10% RPPS flour. Generally, the replacement of wheat flour with RPPS flour results in a significant decrease (p ≤ 0.05) in the specific volume, however, no significant difference (p ≥ 0.05) was observed between the 2% RPPS-enriched flour and control breads. The sensory properties of breads were not affected at low levels up to 6% supplementation, but at more than 6% RPPS flour supplementation, the bread became unacceptable.
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Affiliation(s)
- Rehab F M Ali
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia and Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Ayman M El-Anany
- Special Food and Nutrition Department, Food Technology Research Institute; Agricultural Research Center, Giza, Egypt.
| | - Hassan M Mousa
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia
| | - Essam M Hamad
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia
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40
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Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10227969] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.
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41
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Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn. Food Chem 2020; 343:128503. [PMID: 33243562 DOI: 10.1016/j.foodchem.2020.128503] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 10/08/2020] [Accepted: 10/26/2020] [Indexed: 12/13/2022]
Abstract
The suitability of corn fractions (break meal: 250-500 µm; flour: < 150 µm) from hybrids with different amylose contents (conventional: 18%; high-amylose: 42%; waxy: 2%) and their blends, to produce co-extruded snacks was assessed. Corn flour exhibited a higher content in total soluble phenolic acids (+34%) than break meal. The high-amylose hybrid maintained a higher antioxidant capacity and phenolic acid content (+52% for soluble and + 54% for cell-wall bound phenolic acids), even after extrusion, than the conventional one. Because of its gelatinization properties (high pasting and peak temperatures; low maximum viscosity), the high-amylose hybrid produced co-extruded snacks characterized by low section areas and large inner areas. The blends led to snacks whose features (sections and inner areas, porosity and hardness) did not follow a linear trend with the amylose content, suggesting the need for further studies to better understand the starch interactions that take place among the various hybrids.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
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42
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Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ordonez-Miranda J. Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02546-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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43
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Sidari R, Martorana A, Zappia C, Mincione A, Giuffrè AM. Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods 2020; 9:E1258. [PMID: 32911696 PMCID: PMC7555968 DOI: 10.3390/foods9091258] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 12/28/2022] Open
Abstract
Food consumers make decisions primarily on the basis of a product's nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.
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Affiliation(s)
- Rossana Sidari
- Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy; (A.M.); (C.Z.); (A.M.); (A.M.G.)
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44
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Kaur N, Singh B, Sharma S, Kumar R. Refinement of a protocol for the assessment of antioxidative activities of normal maize (NM) and quality protein maize (QPM). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Navjot Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Ramesh Kumar
- Principal Scientist ICAR‐ Indian Institute of Maize research Punjab Agricultural University Ludhiana India
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Pagani MA, Giordano D, Cardone G, Pasqualone A, Casiraghi MC, Erba D, Blandino M, Marti A. Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? Foods 2020; 9:foods9081035. [PMID: 32752209 PMCID: PMC7466235 DOI: 10.3390/foods9081035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/21/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022] Open
Abstract
Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa).
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Affiliation(s)
- Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
| | - Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Science of Soil, Università degli Studi di Bari, via Amendola, 165/A, 70126 Bari, Italy;
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
- Correspondence: (M.B.); (A.M.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
- Correspondence: (M.B.); (A.M.)
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Littardi P, Paciulli M, Carini E, Rinaldi M, Rodolfi M, Chiavaro E. Quality evaluation of chestnut flour addition on fresh pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109303] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Melini V, Melini F, Acquistucci R. Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants (Basel) 2020; 9:E343. [PMID: 32331474 PMCID: PMC7222403 DOI: 10.3390/antiox9040343] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/16/2020] [Accepted: 04/20/2020] [Indexed: 01/05/2023] Open
Abstract
Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.
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Affiliation(s)
- Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy; (F.M.); (R.A.)
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Tobore TO. Towards a comprehensive theory of obesity and a healthy diet: The causal role of oxidative stress in food addiction and obesity. Behav Brain Res 2020; 384:112560. [DOI: 10.1016/j.bbr.2020.112560] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 02/06/2023]
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